Cataplana ExÓtica De Peixe Recipes

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PORTUGUESE SEAFOOD CATAPLANA



Portuguese Seafood Cataplana image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 ounce linguica sausage or fresh chorizo, removed from the casing
1 1/2 tablespoons sliced shallot, optional
1 1/2 tablespoons chopped garlic
1 pound fresh manila clams
1 1/2 ounces medium-size shrimp, peeled and deveined
1/4 cup crushed vine ripe tomatoes, fresh or canned
2 tablespoons white wine
Smoked paprika
Hawaiian sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges, for serving

Steps:

  • In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
  • Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
  • Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

CATAPLANA



Cataplana image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds cockles (littleneck or other small clams may be substituted)
1 red bell pepper
1 green bell pepper
1 onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 hard, smoked linguica sausage (about 6 ounces), or prosciutto
1 large ripe tomato, seeded and diced
2 or 3 cups fish stock or clam juice
3/4 cup white Port wine
Freshly ground pepper
Juice of 1 lemon
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator.
  • Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.
  • Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.
  • Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.

HAKE & SEAFOOD CATAPLANA



Hake & seafood cataplana image

Tuck into this Portuguese-inspired dish with mussels and prawns. It's healthy, low in calories, and provides three of your 5-a-day, along with iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Supper

Time 50m

Number Of Ingredients 13

2 tbsp cold-pressed rapeseed oil
1 onion , halved and thinly sliced
250g salad potatoes , cut into chunks
1 large red pepper , deseeded and chopped
1 courgette (200g), thickly sliced
2 tomatoes , chopped (150g)
2 large garlic cloves , finely grated
1 tbsp cider vinegar (optional)
2 tsp vegetable bouillon powder
2 skinless hake fillets (pack size 240g)
150g pack ready-cooked mussels (not in shells)
60g peeled prawns
large handful of parsley , chopped

Steps:

  • Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
  • Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

Nutrition Facts : Calories 476 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.73 milligram of sodium

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)



Caldeirada De Peixe (Portuguese Fish Stew) image

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Provided by threeovens

Categories     Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

Steps:

  • In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
  • Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
  • Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
  • Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
  • Ladle stew into serving bowl and garnish with cilantro.
  • Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

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